Baked Salmon with Asian Cucumber Salad and Rice
Baked Salmon with Asian Cucumber Salad and Rice
Ingredients
For the Baked Salmon
- 1 lemon
- 2 salmon fillets
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Asian Cucumber Salad
- 1 English cucumber
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup, or honey
- 1/2 teaspoon chili flakes, or to taste
- 1 teaspoon sesame seeds
For Serving
- 2 cups cooked white rice, hot
- 1/4 cup microgreens, or sprouts, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Slice the lemon into thin rounds. Place 4-5 lemon slices in the bottom of a clear glass baking dish. Place the salmon fillets on top of the lemon slices.
⏱️ 2 min
- 3
Generously season both salmon fillets with salt and black pepper.
⏱️ 1 min
- 4
Place the baking dish with the seasoned salmon into the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
⏱️ 10 min•🌡️ 400
- 5
While the salmon bakes, slice the English cucumber into thin rounds.
⏱️ 3 min
- 6
Transfer all the sliced cucumber rounds into a clear glass bowl.
⏱️ 1 min
- 7
In a small glass jar or bowl, combine the soy sauce, rice vinegar, maple syrup, chili flakes, and sesame seeds. Mix well to create the dressing.
⏱️ 2 min
- 8
Pour the prepared dressing over the sliced cucumbers in the glass bowl. Shake the bowl vigorously or toss with a spoon to thoroughly mix the cucumbers with the dressing, ensuring they are evenly coated.
⏱️ 1 min
- 9
Once the salmon is cooked, carefully remove it from the oven.
⏱️ 1 min
- 10
To assemble, place a generous portion of the dressed cucumber salad onto each of two dinner plates. Carefully place one baked salmon fillet onto each plate. Add a scoop of hot cooked white rice next to the salmon and cucumber salad on each plate. Garnish both plated meals by sprinkling microgreens or sprouts over them before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Salmon with Asian Cucumber Salad and Rice
For the Baked Salmon
- 1 lemon
- 2 salmon fillets
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Asian Cucumber Salad
- 1 English cucumber
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup, or honey
- 1/2 teaspoon chili flakes, or to taste
- 1 teaspoon sesame seeds
For Serving
- 2 cups cooked white rice, hot
- 1/4 cup microgreens, or sprouts, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Slice the lemon into thin rounds. Place 4-5 lemon slices in the bottom of a clear glass baking dish. Place the salmon fillets on top of the lemon slices.
⏱️ 2 min - 3
Generously season both salmon fillets with salt and black pepper.
⏱️ 1 min - 4
Place the baking dish with the seasoned salmon into the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
⏱️ 10 min•🌡️ 400 - 5
While the salmon bakes, slice the English cucumber into thin rounds.
⏱️ 3 min - 6
Transfer all the sliced cucumber rounds into a clear glass bowl.
⏱️ 1 min - 7
In a small glass jar or bowl, combine the soy sauce, rice vinegar, maple syrup, chili flakes, and sesame seeds. Mix well to create the dressing.
⏱️ 2 min - 8
Pour the prepared dressing over the sliced cucumbers in the glass bowl. Shake the bowl vigorously or toss with a spoon to thoroughly mix the cucumbers with the dressing, ensuring they are evenly coated.
⏱️ 1 min - 9
Once the salmon is cooked, carefully remove it from the oven.
⏱️ 1 min - 10
To assemble, place a generous portion of the dressed cucumber salad onto each of two dinner plates. Carefully place one baked salmon fillet onto each plate. Add a scoop of hot cooked white rice next to the salmon and cucumber salad on each plate. Garnish both plated meals by sprinkling microgreens or sprouts over them before serving.
⏱️ 3 min